New This Month

Pot-au-Feu Salad

This twist on traditional Pot-au-Feu is made the day before it is served.

  • Servings: 6

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2000


  • 2 teaspoons unsalted butter
  • 18 pearl onions, peeled
  • 4 ribs celery, cut into 1/4-inch-thick slices
  • 18 button mushrooms
  • 3 small turnips, peeled, or 12 baby turnips
  • 18 baby carrots, scraped, or 3 large carrots, peeled and cut into 1/4-inch slices
  • 1 bunch radishes, greens trimmed to 1/4 inch
  • 3 boneless, skinless chicken breasts (about 1 pound)
  • 2 cups Homemade Chicken Stock or low-sodium canned, skimmed of fat
  • 1 head romaine lettuce, outer leaves discarded
  • 3 tablespoons white-wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Heat butter in a soup pot over medium heat. Add onions, celery, and mushrooms; toss to coat. Add turnips, carrots, and radishes; stir to combine. Add chicken, stock, and 4 cups water, or enough to cover. Bring to a boil; reduce to a simmer. Cook until vegetables are just tender and chicken is cooked through, about 15 minutes.

  2. Fill a large bowl with water and ice; set aside. Transfer vegetables, chicken, and the stock to a bowl set in the ice bath; cool to room temperature. Cover; chill overnight.

  3. When ready to serve, wash romaine, cut into bite-size pieces, and arrange on a platter. In a bowl, whisk vinegar, mustard, and honey. Slowly whisk in oil; set aside.

  4. Discard any fat that has accumulated on top of chicken mixture. Shred chicken; place in a bowl. Drizzle a third of the vinaigrette over chicken. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; toss.

  5. Arrange chicken over greens. Remove vegetables from stock; cut into bite-size pieces. Place in bowl used to toss chicken. Drizzle with half the remaining vinaigrette, sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, toss, and arrange vegetables around chicken on platter. Drizzle with remaining vinaigrette; serve.

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